Stuffed Paneer Potatoes

Ingredients :

5-6 medium potatoes
1 cup grated or crushed paneer
4-5 green chillies
1" piece ginger
2-3 cloves garlic
1 crushed red chilli
1 sprig spring onion finely chopped
1 tbsp butter or ghee
1 tsp soya sauce
1/2 tsp sugar
salt to taste

Method :

Wash and peel the potatoes raw. Pressure cook for one whistle only.
Cut a coin on the potato vertically and scoop out the inside leaving a thick wall.
Mix the scooped potato, paneer, green chillies, salt well.
Carefully stuff the mixture in the potatoes close mouth with the coin - shaped lid.
Heat ghee or butter, add the crushed chilli, garlic and ginger.
Fry for a minute. Add the spring onion and sauce, sugar and salt.
Carefully slide potatoes in and see that they are coated with the seasoning.
Before serving transfer carefully to casserole and bake in a hot oven for 7 to 8 minutes.
Serve hot.


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Hyderabadi Khaas Seekh - By Sanjeev Kapoor

Ingredients

Serves 4
1½ cups Lamb mince
1 cup Chicken mince
1/4 cup Processed cheese (grated)
10-12 cloves Garlic (chopped)
1 inch piece Ginger (chopped)
2 Green chillies (chopped)
1/2 tbsp Fresh coriander leaves (chopped)
1/2 tbsp Caraway (shahi jeera)
1/2 tsp Green Cardamom Powder
1/4 tsp Mace powder
Salt to taste
1/2 tbsp Fresh mint leaves (chopped)
1/4 tsp Clove powder
1/4 tsp Cinnamon powder

Method
Mix one-thirds of grated cheese, chopped garlic, chopped ginger and chopped green chillies with the chicken mince along with chopped coriander leaves, shahi jeera, green cardamom powder, mace powder and salt in a bowl. Mix the remaining grated cheese, chopped ginger, chopped garlic and chopped green chillies with the lamb mince along with chopped fresh mint leaves, clove powder, cinnamon powder and salt in another bowl. Divide both the mixtures into three equal portions. Thread one portion of chicken mince on to a skewer to cover atleast eight inches of the length of the skewer and then cover it up with one portion of lamb mince such that the chicken mince is completely covered by the lamb mince. Roast in a tandoor for eight to ten minutes or until the lamb mince is cooked. Remove from skewers cut into four equal pieces diagonally. Serve hot with green coriander chutney.


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